Step 1: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set it aside.

Step 2: While the pasta cooks, pat the chicken dry with paper towels to help it sear properly. Season generously with Cajun seasoning, garlic powder, salt, and pepper.

Step 3: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Sear for 4–5 minutes per side until golden-brown and fully cooked through. Remove the chicken to a plate and tent loosely with foil.

Step 4: Reduce the heat to medium. Add the remaining butter and the minced garlic to the same skillet. Stir for about 1 minute until fragrant, scraping up any browned bits from the bottom for flavor.

Step 5: Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer.

Step 6: Add the Velveeta cubes, whisking until smooth and fully melted. Stir in the Parmesan until the Alfredo cream turns thick, glossy, and velvety. If it feels too heavy, loosen it with a splash of the reserved pasta water.

Step 7: Taste and adjust the sauce with more Cajun spice, salt, black pepper, or red pepper flakes if you’d like some heat.

Step 8: Toss the tortellini into the Alfredo cream, letting it simmer for 1–2 minutes so the pasta soaks up the flavors.

Step 9: Plate by spooning creamy tortellini onto one side and arranging the chicken strips on the other. Garnish with fresh parsley and serve hot.